Step 1

Paper dry chicken breast and slice horizontally from the thicker side to a thinner, but stop about 1/2 inches to it. This way you will "butterfly" your chicken breast, which is a well-known technique to make thin and large chicken pieces. I use the same cut in my Chicken Piccata recipe. Cover your butterflied chicken breast with a piece of plastic wrap and roll a pin over it to make it even and thinner. Set aside.

Step 2

Mince 5 cloves of garlic and sauté it in a frying pan over medium heat for 3 minutes. Add finely chopped 2 onions, keep sautéing for another 2 minutes. Add chopped Portobello mushroom caps to the pan and keep cooking stirring occasionally for 5 more minutes or until all water will evaporate from the pan. Add a quarter of a cup of dry White Wine, mix well and cook until stuffing gets almost dry. At that point add 1 teaspoon of salt, half a teaspoon of pepper, and some fresh minced thyme. Mix well and set aside to cool down.

Step 3

Place your chicken with a wide side down and thin side up like on the pictures below. Divide mushroom sauce into 3 parts: 2 for each chicken breast and 1 for the cream sauce for later. Using a spoon, evenly spread 1 part of mushroom stuffing over the chicken piece, leaving half an inch on each side uncovered. Next, lay some thinly sliced fresh mozzarella, keep sides uncovered.Gently roll chicken working your way from the wider bottom to the thinner top. Do not add too much pressure, as your stuffing will try to escape! We will secure everything in place with a cooking twine in just a second.Now it is time to wrap our roulade in prosciutto. Here is what I learned the hard way ( meaning one of the roulades on final pictures is an unsuccessful test, but still the same delicious ha!): lay prosciutto slices parallel to your chicken roll, this way it is much easier to cover the whole roulade, which will look so much better when the dish is done!Twine up! Using a cooking twine (the cotton string will work just fine!) gently wrap your roulade, starting from one side of it with tying a knot and work your way to the other side. Now you can add some pressure to help twine keep roulade`s shape while searing it.

Step 4

Preheat your skillet pan on medium heat. I used skillet mostly because I wanted to be able to cook my dish both on a stovetop and in the oven, so if you have a suitable frying pan you can stick it into your cooking stove, - use that! Also, I used 2 tablespoons of canola oil to season my pan. Add your chicken roulades into a hot pan and sear for 3 minutes on each of 4 sides. Let it cool down for 5 minutes before proceeding to the final step.

Step 5

Gently remove twine by cutting each layer and pulling it.Finally, pour half a cup of heavy cream into your pan, add a third of the mushroom stuffing left from making roulades, and a little bit more cheese ( at this point you can use any cheese you love but make sure it is great melting one). Place pan into the preheated to 370F oven and bake for 20 minutes. To add some amazing color broil on High for just a minute before taking it out of the oven.

Step 6

Serve right away with any side of your choice and please share your feedback! Enjoy!